April 13, 2017



FERMENTATION NATION PART 2. The first time around wasn’t all too successful, but this one was consumed with success today! Recipe and website resources below!

What you’ll need:

  • chopped veggies: I used 2 carrots, chopped, 2 celery stalks, chopped, and a few cauliflower florets. Cauliflorets.
  • 1 cup water
  • 1.5 tsp salt
  • 1 cabbage leaf
  • spices: I used garlic powder, pepper, basil, and paprika

What you’ll do:

  • prepare brine: 1 cup water with 1.5 tsp salt (The book called for a gallon of water and 1/2 cup salt. My jar is small so I just kept reducing the ratio until I figured it would fit in the size of the jar: 8 cups water = 1/4 cup salt, 4 cups water = 2 tbsp salt, 2 cups water = 1 tbsp salt, 1 cup water = 1.5 tsp salt. MATH!!!!!)
  • chop veggies and evenly coat them in the spices you choose
  • place them in a clean, glass jar
  • pour brine over veggies, until they are submerged
  • leave about 1 inch on top for breathing room.
  • cover veggies with a cabbage leaf, so that liquid is above the vegetables other recommendations include: oak leaf or grape leaf. Or a jar. This blog is a good resource.
  • place jar over can, but don’t screw on tightly – there needs to be air flow so that the carbon dioxide that is formed can be released.
  • Leave for 5 days to a week. Sing to daily.

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